As a child, the name "tandoori chicken" conjured images of an exotic dish, tantalizingly out of reach yet deeply alluring. The first time I saw a tandoor, at a local Dhaba (eatery) I was like a deer in the headlights, utterly mesmerized by the process. The sight of rotis and different meats being cooked in the glowing depths of the cylindrical clay oven was nothing short of magical. The aroma that filled the air was intoxicating, promising a taste that was as divine as it was mysterious. Watching the food being prepared with such skill and precision, I was spellbound, and the moment I tasted the smoky, flavorful tandoori chicken, I knew I had experienced something truly extraordinary.

Though I had experience volunteering in commercial kitchens, trekking camps with my friends, building large fires, and cooking at high temperatures, it is in Singapore, where I used to rent the charcoal BBQ pits and host BBQ parties almost on a weekly basis. These gatherings were a delightful fusion of vibrant Indian spices and flavors with the fresh meat and seafood of the region. Friends & neighbors would gather around as I grilled succulent chicken, pork, & seafood, all marinated to perfection with a blend of spices that brought a taste of India to every bite. It was through these lively and joyous sessions, filled with laughter and the aroma of sizzling delicacies, that I honed and perfected my grilling skills.

The Essence of Indian BBQ 

Indian BBQ and grilling is a unique blend of traditional techniques and rich, vibrant spices. Here are some key elements that define this mouth-watering cuisine:

The Smoky Flavor: The essence of grilling is the smoky flavor imparted by the heat source, whether it's charcoal, wood, or gas. This smokiness adds a depth of flavor that can't be replicated by other cooking methods, enhancing the natural taste of the ingredients.

Perfect Char and Juicy Interiors: Grilling creates a perfect char on the outside of the food, providing a crispy, caramelized exterior while keeping the interior moist and tender. This contrast in textures is what makes grilled food so satisfying.

Versatility of Ingredients: From meats and seafood to vegetables and fruits, almost anything can be grilled. Each ingredient benefits from the high heat and smoky environment, bringing out its unique flavors in delicious ways.

Marinades and Rubs: Grilling often involves marinating or applying rubs to the food before cooking. These mixtures of herbs, spices, and liquids infuse the food with layers of flavor that complement the smoky grill taste.

A few grilling techniques around the World

Grilling is a universal cooking method with unique variations in different cultures:

• American BBQ: Slow-cooked over indirect heat, often with a flavorful rub or sauce, American BBQ is all about tender, fall-off-the-bone meats with a smoky finish.

• Argentinian Asado: This technique involves grilling meats over an open flame or hot coals, emphasizing the natural flavors of high-quality cuts with minimal seasoning.

• Korean BBQ: Korean BBQ features thinly sliced marinated meats cooked on tabletop grills, accompanied by a variety of side dishes and dipping sauces.

Signature Indian BBQ Dishes 

Tandoori Chicken: Juicy chicken usually large chunky pieces or whole marinated in a mixture of yogurt and spices, then cooked in a tandoor until perfectly charred and smoky. It's a crowd favorite, often served with a side of mint chutney and lemon wedges.

Seekh Kebabs: Minced meat (usually lamb or chicken) mixed with spices, herbs, and sometimes grated vegetables, molded onto skewers, and grilled. These kebabs are tender, flavorful, and perfect for any BBQ gathering.

Paneer/Chicken/Fish Tikka: Chunks of paneer/fish/chicken marinated in spiced yogurt and skewered with vegetables like bell peppers and onions. Grilled until slightly charred, it's a vegetarian delight that even meat lovers can't resist.

To help you master Indian BBQ at home, here are some tips:

Marinate : Allowing your meat or vegetables to marinate, it ensures the flavors penetrate deeply, resulting in more flavorful and tender dishes.

Preheat Your Grill: Whether using a tandoor, charcoal grill, or gas grill, make sure it's hot before placing your marinated items. This helps in achieving a nice sear and locks in the juices.

Use Skewers: Skewers make it easier to handle smaller pieces of meat or vegetables and ensure even cooking. Soak wooden skewers in water for 30 mins before grilling to prevent from burning. (you can soak it in some lemon slices or fennel seeds in the water while soaking the skewers it will impart its fragrance while grilling) I personally prefer stainless steel skewers. (Please make sure to use mittens to protect your hands from burns)

Baste for Extra Flavor: Basting with melted butter or ghee during grilling adds a rich flavor and keeps them moist. A brush of lemon juice towards the end can also enhance the taste.

Homemade Chaat Masala: A Flavorful Indian Spice Mix

Chaat masala is a tangy and savory spice blend that adds a burst of flavor to various Indian snacks, salads, fruits & meats especially after grilling (Recommended - Sprinkle some on grilled Watermelon, Peaches & Pineapple) Making your own chaat masala at home ensures you get the freshest and most authentic taste. Here’s a simple recipe to create this versatile spice mix.

Ingredients:

• 2 tablespoons cumin seeds (jeera)

• 2 tablespoons coriander seeds (dhania)

• ½ teaspoon black salt (kala namak)

• 1 tablespoon dried mango powder (amchur)

• 1 teaspoon black peppercorns (kali mirch)

• 1 teaspoon fennel seeds (saunf)

• ¼ teaspoon carom seeds (ajwain)

• ½ teaspoon ground ginger (sonth)

• ½ teaspoon salt (or to taste)

Instructions:

• In a skillet, dry roast cumin seeds, coriander seeds, black peppercorns, fennel seeds, and carom seeds over medium heat until the spices are fragrant and lightly browned, about 3-4 minutes. Remove from heat and let them cool completely.

• Once the roasted spices have cooled, transfer them to a spice grinder, add the black salt, dried mango powder, ground ginger, and regular salt. Grind all the ingredients together until you achieve a fine, uniform powder.

• Transfer the freshly ground chaat masala to an airtight container. Store in a cool, dry place, and use within 2-3 months for the best flavor.

How to Use Chaat Masala:

• Sprinkle on Fruits & Salads: Enhance the taste of fresh salads & fruits like mango, apple, pineapple, and watermelon with a pinch of chaat masala.

• Top Snacks: Sprinkle on Indian snacks like bhel puri, sev puri, aloo chaat, and dahi puri for authentic street food flavors.

• Seasoning for Raita: Mix into yogurt-based dishes like raita to enhance their taste.

• Enhance Grilled Foods: Use as a finishing spice on grilled meats, paneer, vegetables and fruits for an added burst of flavor

I look forward to serving you these delicious delicacies, grilled to perfection at my Supper Club stay tuned for date announcement on my instagram swaadbynitin & website 

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously happy 🙂 Special thanks to Joya Dass for teaching me this art and much more.

Meanwhile please write to me if you have questions, suggestions, feedback would love to hear them all.

I know its been a while since I have announced my next supperclub event. Life happens, but as is in my nature I always look forward. Will share the story of that when I send you the invite, hopefully soon 🙂 

Nitin